Shrimp roll

30 minutes

Leicht

6 people

Shrimp rolls are real comfort food with wow factor: buttery toasted brioche buns meet juicy shrimp in a creamy lemon marinade, topped with slightly spicy Sriracha mayo. Whether at the Super Bowl, birthdays, dinner with friends, or a relaxed get-together, shrimp rolls are the perfect party treat. Finger food that is uncomplicated and guaranteed to please and delight everyone.

Ingredients

480 g organic Black Tiger shrimp, cooked
6 brioche hotdog buns
8–10 leaves of market salad (e.g., lollo rosso, frisée)
2 tbsp butter
3 celery sticks, finely chopped
1 bunch of chives, finely chopped
Zest and juice of 1 organic lemon
2 garlic cloves, finely grated
1 tbsp medium-hot mustard
3 tbsp mayonnaise
200 ml sour cream
Salt & pepper
As a topping:
4 tbsp mayonnaise
4 tbsp sriracha sauce

Also great with

700 g GOOD GAMBA shrimp, cooked
640 g Argentinian red shrimp, easy peel
700 g GOOD GAMBA shrimp, whole

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe is written by him.

Preparation

First, gently thaw the cooked shrimp. If using raw shrimp instead, thaw them as well, remove the shells and intestines, and then blanch them in gently simmering water for a few minutes until they are just cooked through. Then drain the shrimp well, chop them coarsely and place them in a large bowl.
Now finely chop the celery and chives and add them to the shrimp along with the zest and juice of an organic lemon. Then stir in the finely grated garlic, 1 tablespoon of mustard, 3 tablespoons of mayonnaise, and 200 ml of sour cream and mix everything together carefully. Season the marinade with salt and pepper to taste to create a fresh, creamy, and well-balanced filling.
Cut the brioche buns lengthwise to create a small pocket. Brown the cut surface in hot butter until golden brown, leaving the bottom closed to hold the filling in place later. Before filling, line the buns with lettuce leaves to provide extra grip and prevent the creamy shrimp filling from sliding down.
To fill the warm buns, first line them with the aforementioned lettuce leaves. Then generously spread the shrimp filling on top. To finish, stir the mayonnaise and Sriracha sauce until smooth and ideally pour into a squeeze bottle. Drizzle the sauce evenly over the shrimp rolls, sprinkle with a little fresh chives, and serve immediately.
Shrimp rolls taste best when freshly prepared and eaten straight from the hand. They can be served with classic chips or fries, but sweet potato fries or a light coleslaw also go well with them.

Tip: Any type of shrimp is suitable for this recipe. If you don't have any cooked shrimp available, you can easily use raw shrimp. The important thing is to cook or blanch them only briefly so that they remain particularly juicy and tender.